Pear Pie

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By Kate McDermott​

Christopher Testani

Pie expert Kate McDermott knows her sweets. Her take on the fall favorite will be the perfect addition to your dessert table. Kate teaches pie classes out of her home in Port Angeles, WA. Can't attend? Find this recipe plus more tips and tricks in her first cookbook, The Art of the Pie.

Total Time: 2:15

Prep: 0:25

Level:
Easy

Yield:
10 servings

Ingredients

7–8 pears (about 3 lb. 12 oz.) skin on, halved and cored

1/2 c. plus 2 tsp. sugar

1/2 c. all-purpose flour, plus more for the surface

1/2 tsp. kosher salt

1 tsp. cinnamon

Pinch freshly ground nutmeg

1/2 tsp. apple cider vinegar

1 recipe double-crust pie dough, 2 disks

2 tsp. unsalted butter, cut into small pieces

1 egg white

Directions

Slice the pears lengthwise into
1⁄2"-thick slices and transfer to a
large bowl.

Add 1⁄2 cup sugar, the flour, salt,
cinnamon, nutmeg, allspice, and
vinegar, and gently mix until the
pears are almost completely coated
in the mixture.

On a lightly floured surface, roll
out 1 disk of pie dough into a 12" round.
Fit into the bottom and up the sides
of a 9" pie plate. Spoon the pear
mixture into the prepared crust,
mounding it high; dot with the butter.

On a lightly floured surface, roll out the remaining disk of dough and lay it
over the pears. Cut 5 or 6 vents. Trim the
dough so that the overhang is even all the
way around (about 1" from the edge of
the pie plate). Fold the overhang under
itself to create a thicker rim of dough and crimp as desired. Cover the pie and
refrigerate while you preheat the oven.

Heat oven to 425 degrees F. In a small bowl, lightly beat the egg white with 2 tablespoons water and brush all over the pie.

Bake the pie on the middle rack for
20 minutes. Reduce heat to 375 degrees F and
bake for 30 minutes longer.

Carefully sprinkle the remaining 2 teaspoons sugar on top and continue baking until
the pastry is golden brown and steam and
juices start to come out of the vents, 25
to 30 minutes. Transfer to a wire rack and
let cool for at least 1 hour before serving.